Fall Brussels Sprouts Quinoa Salad

• Vegan
• Gluten free

• Produce

  • 1 lb Brussels sprouts
  • 3 cups Butternut squash
  • 1 Orange, small
  • 1 Pomegranate, medium

• Condiments

  • 2 tbsp Balsamic vinegar

• Pasta & Grains

  • 2/3 cup Quinoa, dry

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tbsp Hemp seeds
  • 1/2 cup Pecans

Found on emilieeats.com

Description

Ingredients

• 1 pound Brussels sprouts, halved
• 3 cups butternut squash, cut into ½-inch chunks
• ⅔ cup dry quinoa
• 1 medium pomegranate, deseeded
• ½ cup pecans, chopped
• 1 small orange, juiced (about ¼ cup)
• 2 tablespoons balsamic vinegar
• 1 tablespoon hemp seeds (optional)
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions

• Preheat oven to 375F. Line a baking sheet with parchment paper or grease with cooking spray.
• Place Brussels sprouts on one side of the pan and butternut squash on the other side, or you can use two pans.
• Bake for 25 minutes; remove Brussels sprouts and place into a large bowl. Return squash to the oven; bake for 15-20 more minutes, until tender. Add to the bowl with Brussels sprouts
• While the vegetables are baking, rinse quinoa in a small mesh strainer. Heat a small saucepan over medium heat; add quinoa. Cook for 1-2 minutes until lightly toasted. Add 1⅓ cups water; turn heat to high. Once boiling, cover and cook for 13-15 minutes, until fluffy.
• In a small bowl, add orange juice, balsamic vinegar, hemp seeds, salt, and pepper. Whisk to combine.
• In the large bowl with the vegetables, add quinoa, pomegranate seeds, and pecans. Stir to combine. Pour in the dressing; stir.
• Serve as a side dish and enjoy!